SILVA JÚNIOR, J. M.; http://lattes.cnpq.br/8279830894647241; SILVA JÚNIOR, Jailson Matias da.
Resumo:
As a way to minimize losses in the food preparation process, there are the Preparation Technical
Sheets, tools that help the employees of the food production unit in the execution of meals in
Long-Term Care Institutions for the Elderly. Thus, the objective of this study is to elaborate
and analyze technical records for the preparation of meals provided in a long-term care
institution for the elderly. The methodology began with visits to the collection site for field
reconnaissance, soon after studies began on updated platforms, such as SciELO, Pub Med and
Lilacs, google scholar and government websites for theoretical basis, and finally data collection
in 7 sequenced days. This study highlights the relevance of TVET in the organization and
standardization of meals in an UAN, which is particularly crucial when meeting the specific
needs of different audiences, in this case the elderly. In the results, analyzing the FTP,
significant variations were observed in the preparations, especially at lunch. The results
highlight the importance of strict control of these aspects to ensure quality, efficiency and
sustainability of operations in a UAN. With professional guidance, it is possible to establish
standardized menus that reduce waste and costs, providing balanced and varied meals,
benefiting the palate and health of the elderly, thus contributing to their well-being.